Atlantic Grilled Salmon Recipe
Coconut rice, green curry broth, chef's vegetables, cashew gremolata, grilled lime.
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Ingredients
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Salmon
Coconut Rice
Green Curry Broth
Chef's Vegetables
Cashew Gremolata
Garnish & Grill Lime
Method
Salmon
- 1
- 2
Grill salmon
Preheat grill or grill pan to medium-high (200–230°C / 400–450°F). Oil the grates or pan. Place salmon skin-side down and grill 4–5 minutes without moving to get good grill marks. Flip gently and cook an additional 2–4 minutes, until internal temperature reaches 50–52°C (122–125°F) for medium-rare to medium (carryover will rise). Remove and tent loosely with foil while other components finish.
Coconut Rice
- 3
Rinse rice
Rinse jasmine rice under cold water until the rinse runs clear to remove excess starch; drain well.
- 4
Cook rice
In a medium saucepan, combine rinsed rice, coconut milk, water, salt and sugar. Stir, bring to a gentle boil over medium heat, then reduce to low, cover and simmer 15 minutes without lifting the lid. After 15 minutes, turn off heat and let sit, covered, for 10 minutes to steam.
- 5
Finish rice
Stir in unsalted butter and fluff with a fork. Keep warm until serving.
Green Curry Broth
- 6
- 7
Build broth
Add bruised lemongrass and stock, stirring to combine. Bring to a gentle simmer and cook 8–10 minutes to let flavors meld.
- 8
Finish broth
Lower heat and stir in coconut milk, fish sauce, lime juice and sugar. Simmer 2–3 minutes; taste and adjust seasoning with additional fish sauce or lime juice as needed. Strain if you prefer a smooth broth, then stir in chopped cilantro just before serving.
Chef's Vegetables
- 9
Blanch and sauté
Bring a pot of salted water to a boil. Blanch snap peas and baby bok choy (stems only) 30–45 seconds until bright green and slightly tender; transfer immediately to an ice bath to stop cooking, then drain. In a large skillet, heat a small splash of neutral oil over medium-high. Add carrots and red pepper and sauté 2–3 minutes until slightly softened. Add blanched snap peas and bok choy, toss with sesame oil, season with sea salt and black pepper and cook another 1–2 minutes to combine and reheat. Remove from heat.
Cashew Gremolata
- 10
Toast and chop cashews
If cashews are not toasted, toast them in a dry skillet over medium heat 3–4 minutes until golden and fragrant, stirring frequently. Let cool slightly, then roughly chop or pulse in a food processor to coarse crumbs.
- 11
Mix gremolata
Combine chopped toasted cashews, finely chopped parsley, lime zest, minced garlic, olive oil, salt and chili flakes (if using) in a small bowl. Mix to combine and adjust seasoning. Keep at room temperature until plating.
Garnish & Grill Lime
- 12
Grill lime
Slice limes in half crosswise. Place cut-side down on the hot grill or grill pan for 1–2 minutes until lightly charred and fragrant. This mellows bitterness and warms the juice.
- 13
Plate and garnish
Spoon a bed of warm coconut rice in the center of each bowl. Ladle hot green curry broth around (or slightly over) the rice to create a shallow pool. Arrange a grilled salmon fillet on top of the rice. Add a portion of chef's vegetables to the side. Sprinkle generous spoonfuls of cashew gremolata over the salmon and vegetables. Add a grilled lime half and cilantro sprig to each plate. Serve immediately, letting diners squeeze lime over the fish and broth.
